1. Add the wheat flour, wholemeal wheat flour, salt, and dry yeast to a large bowl and mix do combine. Add the water and sourdough and let the kitchen machine knead for about 20 minutes on low speed until you get a smooth but very soft and sticky dough. Cover the bowl with a damp kitchen towel and let the dough rise at room temperature overnight.

2. The next day, place the dough on a well-floured work surface. Pull the edges of the dough in 4-5 spots up and fold to the center – this should create a round piece of dough that keeps its shape. Place the dough (smooth side down) in a well-floured round proofing basket*. Dust with some flour and cover with a damp kitchen towel. Let rise for another 60 minutes.

3. While the dough is rising, preheat the oven along with a Dutch oven (large cast iron pot with a lid*) to 465°F (240°C) – the oven and pot should have at least 45 minutes to heat up well. As soon as the dough has risen enough, remove the Dutch oven from the oven (be careful, it’s very hot!), place on a wire rack or something similar and remove the lid (again – be very careful!). Lift the dough out of the proofing basket and place it inside the Dutch oven with the smooth side up – try not to let the dough slip or fall, but at the same time be careful not to burn your hands on the sides of the Dutch oven. Use a baker’s knife* and cut several times into the surface of the bread, then let about 2 tablespoons of water run down the sides inside the Dutch oven and close the lid immediately. This should create some steam to help the bread rise well. Return back to the oven and bake for 20 minutes, then reduce the oven temperature to 430°F (220°C), remove the lid from the Dutch oven/pot and bake without the lid for another 20 minutes to create a nice crust. The bread is done when you knock on the bottom of the bread and the sound it makes is hollow. Transfer the bread to a wire rack and let cool down completely.